Christmas Dinner Trimmings


Christmas Day dinner is really all about the trimmings. Here are the recipes for my favourites!!IMG_4687

Honey & Cider Roasted Sprouts:


Braised Red Cabbage:

  • 1/2 medium sized red cabbage
  • 3 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 4 tbsp water
  • 1 medium cooking apple
  1. Using a mandolin or sharp knife; thinly slice the cabbage.
  2. Place the cabbage, vinegar, water and sugar into a saucepan or cook with the lid on over a low heat for 20 mins until the cabbage softens.
  3. Peel, core and halve the apple and place on top of the cabbage. Cook for a further 10 mins until the apple is soft through.

Roasted Hasselback Potatoes:


Carrot & Parsnip Mash:

  • 6 carrots
  • 4 parsnips
  • black pepper
  • 1 tbsp butter
  1. Peel and cube the carrots & parsnips.
  2. Steam for about 20-30 mins until cooked through.
  3. Mash the carrots & parsnips together with some black pepper and butter.

Sweet Potato & Celeriac Gratin:

  • 1 large sweet potato
  • 1 medium sized celeriac
  • 2 tbsp garlic butter
  • black pepper
  • 200ml milk
  • 100ml cream
  1. Peel and thinly slice the sweet potato and celeriac.
  2. Grease an ovenproof dish all over with the garlic butter.
  3. Place a layer of sweet potato in the base topped with a layer of celeriac and some pepper. Continue layering until you reach the top of the dish.
  4. Pour over the cream and milk.
  5. Bake in the oven for 40-50 minutes until soft through and crispy on top.

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